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Thai Coconut Chicken Soup

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Tom Kha Gai (also known as Thai Coconut Soup) is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices. 

Bowl of thai coconut soup with spices and lime wedges.

I’ve ordered Tom Kha Gai from several different Thai restaurants and have loved it every time. To make this nourishing soup at home you’ll need to seek out a few uncommon ingredients, but don’t let that discourage you from making this dish. It’s well worth the effort, I promise!

Thai coconut soup ingredients

How to make thai coconut soup (recipe)

This is such an easy recipe. Basically you throw everything into a dutch oven, then cook it.

Ok, more specifically:

  • Heat oil in large Dutch oven over medium heat until simmering.
  • Stir in the ginger and curry paste and cook for one minute.
  • Add 1/2 cup bone broth and stir until the curry paste dissolves.
  • Stir in the remaining broth, the fish sauce, and unrefined sugar.
  • Bring to a simmer and cook, partially covered for 15 minutes.
  • Then stir in the coconut milk and chicken. Simmer until the chicken is cooked, about five minutes.
  • Stir in the lime juice and season with salt and pepper.
  • Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!
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Thai Coconut Chicken Soup

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Thai Coconut Soup is a delicious soup with coconut milk, chicken broth and a variety of vegetables and spices. 

  • Author: The Coconut Mama

Ingredients

  • 1 Tablespoon Coconut Oil
  • 2 Tablespoons Grated Ginger
  • 4–6 Tablespoons Thai Red Curry Paste
  • 6 cups Chicken Bone Broth
  • 3 Tablespoons Fish Sauce
  • 1 Tablespoon Sugar
  • 2 (14 ounce) Cans Coconut Milk – please use BPA free coconut milk
  • 1 pound Boneless, Skinless Chicken Breast, sliced Into 1 Inch Strips
  • 3 Tablespoons Fresh Lime Juice
  • 1/2 cup Fresh Cilantro Leaves
  • salt and pepper to taste

Instructions

  1. Heat oil in large Dutch oven over medium heat until simmering. Stir in the ginger and curry paste and cook for one minute. Add 1/2 cup bone broth and stir until the curry paste dissolves. Stir in the remaining broth, the fish sauce, and unrefined sugar. Bring to a simmer and cook, partially covered for 15 minutes.
  2. Stir in the coconut milk and chicken. Summer until the chicken is cooked, about five minutes. Stir in the lime juice and season with salt and pepper.
  3. Sprinkle fresh cilantro leaves over each serving of soup. Serve and enjoy!

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About Tiffany Marie

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany at @juicingwithtiffany on Instagram.

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